vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Dressing for Lettuce
From Virginia Cookery-book, 1884
Serves 4
This dressing can be used for other salads as well.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.5 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0.1 g
Sugars1.1 g
Total Fat0 g
Saturated Fat1.6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium598 mg
Potassium2.3 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 77. The excerpt below is the record exactly as published.
two eggs hard ; mash the yolks, with a very little cold water ; put one teaspoonf ul of sugar, one of mustard, not quite one of salt, and mix these well with the yolks ; add slowly three table-spoonfuls of olive oil until it is smooth, and one table-spoonful of vinegar; if too thick add a table-spoonful of water
Cook this with the app: pantry check, scaling, and the assistant.